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Properties and structure of cereal grains. Milling of grains and their processing into food or feed. The chemistry of cereal grains and what happens as grains are processed.

Experience in the area

15 years with USDA as a research chemist. 25 years as a professor at Kansas State University and 3 years as President of R&R Research Services, Inc.


Mainly Cereal Chemistry but many others also


PhD in cereal chemistry

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
ABID HASAN05/17/1310 
Anne04/03/1310Polite yes, but very general reply. "there .....

Recent Answers from Carl Hoseney

2014-05-19 Interview questions:

Dear Cameron,          A cereal chemist studies the cereal grains (wheat, corn, barley, etc) and is not just breakfast cereals.  The area is the grains from harvest to when consumed and deals with bread

2014-01-04 partially thawed/refrozen food:

Lee,       Unless you live a long way from the store this should not be a problem.  I would be concerned if the product was completely thawed but this generally takes a long time.  If placed in the freezer

2013-09-23 NNEED GAS:

Cameron,         Yes in general it is a fact.  These foods contain materials that are not broken down in the stomach.  They then go to the large bowel where they are acted on by bacteria.  As a result

2013-07-17 Cheerios:

James,        Do not take trade secrets lightly.  They often are worth a lot of money and the company will protect them with expensive lawsuits.  From a overview obviously cheerios are made from a dough

2013-07-16 Cheerios:

James,       I am sure this is a General Mills trade secret.  I would not be comfortable telling you even if I knew.    Carl


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